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Desserts

Sambar Powder

2
tablespoons vegetable oil
1/2
cup coriander seeds
10
dried red chillies
1
cup split yellow lentils
1/4
cup split chickpeas
1/4
cup cumin seeds
1/3
cup whole peppercorns
2
tablespoons fenugreek seeds
4
tablespoons ground turmeric
1
teaspoon asafoetida

Heat oil in a medium heavy bottom pan on medium heat and lightly fry the red chillies. When they start to brown, remove, set aside and cool.
Mix all the ingredients in a large mixing bowl, including the chiles.

In a coffee grinder, process the spice to fine powder in batches.

Store in an air tight container and use to make easy and quick sambar.
-

Madras Hot Chutney Powder

1
tablespoons vegetable oil
1
tablespoon fenugreek seeds
20
large red chillies
1
tablespoon mustard seeds
1
teaspoon asafoetida
1/4
cup whole peppercorns
2
teaspoons salt

Fry all ingredients in oil on low heat .

When luke warm grind with salt to a fine powder.

-

Madras Curry Powder

1/3
cup coriander seeds
1/4
cup cumin seeds
2
tablespoons fennel seeds
3
tablespoons mustard seeds
4
dried red chiles
2
tablespoons black peppercorns
2
tablepoons fenugreek seeds
2
tablespoons ground turmeric
20
dried curry leaves


Heat a heavy bottom pan on medium low heat.

Gently roast coriander seeds, cumin seeds, fennel seeds, mustard seeds, red chiles, peppercorns, and fenugreek seeds, stirring continiously until very fragrant, about 4 to 5 minutes.

Let it rest to cool. Add the turmeric and curry leaves and grind the mixture in a coffee or spice grinder to a fine powder.

Bottle and store in a cool, dry place.



 
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